|An idea from McCormick Spices
1/4 cup of flour
2 teaspoons of paprika
1 teaspoon of minced garlic
1 teaspoon of thyme
1/2 teaspoon of red pepper flakes
1/4 teaspoon of ground black pepper
Salt to taste
1 15-ounce can of diced tomatoes, juice and all
1 green or red bell pepper, diced
1 onion, diced
3 skinless, boneless chicken breast halves
1/2 cup of red wine or chicken broth
Mix the flour, salt and all the spices in a small bowl.
In a large skillet, stir together the diced tomatoes and seasoned flour, and then add
the diced bell pepper and onion. When well mixed, cut the chicken into 6 serving
size pieces and add to the skillet. After the skillet is cooking well, reduce the heat,
cover, and simmer for 10 to 15 minutes until everything is cooked through and
tender. Serve over cooked noodles or rice.
|The Main Courses Chef presents ...
Mexican Skillet Chicken
at The Fatted Café